Delicata Squash Soup - A Cherry Valley Organics Favorite

Posted 10/23/2017 11:40am by Cherry Valley Organics.

Delicata Squash Soup - A Cherry Valley Organics Favorite

Of all the winter squash varieties we grow here at the farm, Delicata squash are a favorite among both our staff and our customers. The orange flesh of this variety is creamy and delicious. Plus, the unique exterior of the Delicata squash also sets it apart from other more-common winter squash types, such as Acorn and Butternut. Yes, you can roast or steam Delicata squash just like other winter squash varieties, but we find the best way to prepare this tasty squash is to turn it into a spectacular Delicata squash soup.

Below, we share our favorite Delicata squash soup recipe, but before we dive into how to eat this yummy squash, we'd like to tell you a bit more about why this squash is one of our favorites and how you can enjoy its flavor all winter long.

What is a Delicata squash?

Delicata is a specific variety of a North American native squash known botanically as Cucurbita pepo. Several other types of squash are also members of the same species, including zucchini, crooknecks, and patty pans, along with several types of pumpkins. Needless to say, it's a very diverse species!

As you can see in the photo above, Delicata squash are elongated with a creamy yellow rind that's striped with green. The edible orange interior is full of fiber and potassium, along with several important vitamins and minerals, making this squash as good for you as it is delicious.

There are several named cultivars of Delicata squash, each of which can be made into the Delicata squash soup we share below. Like many other squashes, the vines of Delicata squash can grow quite large and take up a lot of room, but to save space, you can grow a cultivar called 'Bush Delicata'. It has a bushier growth habit and shorter stems, making it possible to grow more plants in a smaller area.

How to store Delicata squash

Whether you grow your own Delicata squash or purchase them through our Farm Share program or at one of our Pittsburgh-area farm market locations, know that these delicious squash will last for months, if stored properly. That means you can make Delicata squash soup all winter long from squash fruits that are harvested in September and October.

Delicata squash, along with other winter squash varieties, are best stored under certain conditions. But in order to prolong their storage, the squash fruits need to be harvested at the ideal stage. Here at the farm, we make sure each squash is picked when it's perfectly ripe. Delicata squash turn from light green to creamy yellow and the stripes become a deep, rich green when the fruit is ripe. The rind also hardens at peak ripeness; when you press a fingernail into the skin of a ripe squash, it should be difficult to puncture. The vines also die back as the fruits ripen, and the fruit stems turn hard and brown. All Delicata squash are best harvested before a hard frost, and an inch or so of the stem needs to remain attached to the fruit to prevent rot.

For maximum shelf-life, ripe Delicata squash should be stored in a cool room (about 50-55 degrees F) at a relative humidity of about 75 - 80%. Put them on a shelf in a cool basement or garage, but do not stack them on top of each other in a bin or crate because if one develops rot, the infection will quickly spread from one squash to another. The average shelf-life for properly stored Delicata squash is three to four months.

Now that you know everything there is to know about this amazing squash, it's time to get cooking! Here's our favorite Delicata squash soup recipe. It's quick to prepare, easy to freeze, and oh so comforting on a chilly winter day! Enjoy.

Delicata Squash Soup from Cherry Valley Organics

Yield: 6 to 8 servings

Ingredients for Delicata squash soup:

4 tablespoons butter

1 pound finely chopped yellow onions

5 tablespoons coarsely chopped peeled garlic

3 tablespoons coarsely chopped peeled fresh ginger

4-5 Delicata squash

4 cups chicken stock

1/2 cup coconut milk

1 1/2 cups whole milk

Salt and pepper to taste

Sour cream for garnish

Pepitas for garnish

Directions to prepare Delicata squash soup:

Preheat oven to 400 degrees F.

Cut each Delicata squash in half lengthwise and scoop out the seeds. Place the squash halves cut side up on a baking sheet and bake until soft, about 35 to 45 minutes. Let cool, then scrape the flesh out of the rind. Discard the rinds.

Melt the butter in a large pan over medium heat. Add onion, garlic, and ginger, and sauté until the onion is translucent and tender. Remove from heat.

In small batches, combine a portion of the squash with some of the onion mixture and a portion of chicken stock in a blender or food processor. Blend each batch until smooth, then pour all of the batches together into a large stockpot and bring to a simmer. Slowly stir in the coconut milk and milk and heat through, but do not allow to boil. Add salt and pepper to taste. Serve with a dollop of sour cream and a sprinkling of pepitas.

If desired, you can also add three tablespoons of yellow curry powder to the soup for an added kick of flavor. Also, if you like your Delicata squash soup a little thicker, reduce the amount of chicken stock in the recipe.